Garlic Butter Steak Spaghetti

Instructions

1. 1

   For the stated timing, use raw lean steak purchased in strips about 5 mm thick, pretrimmed green beans and spaghetti with a 9-minute package cooking time. Cut the beans into 3 cm pieces and mince the garlic. Pat the steak dry and season with 1/4 teaspoon salt and all the pepper.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Cook the steak in two equal batches, spreading each batch out and turning halfway, about 2 minutes per batch. Check several thickest strips with an instant-read thermometer inserted sideways: they must reach 145°F/63°C before transferring to a plate. Let each batch rest for at least 3 minutes while you cook the pasta.

3. 3

   Reduce the heat to medium. Add 10 g butter and the garlic to the same skillet; stir for 30 seconds. Add all 850 ml water and the remaining 1/2 teaspoon salt, scraping up the browned bits. Cover, increase to high heat and bring to a boil, about 3–4 minutes.

4. 4

   Add the dry spaghetti, breaking it in half so it lies flat. Leave the lid off and adjust to medium-high heat to maintain a steady boil. Cook for 9 minutes total, stirring frequently to separate the strands and prevent sticking. After the first 4 minutes, stir in the green beans and cook for the remaining 5 minutes, until the pasta is tender and the beans are crisp-tender.

5. 5

   Add the remaining 30 g butter, the rested steak and its juices. Toss over medium-high heat for 30–60 seconds, until the butter and remaining starchy liquid form a glossy sauce that clings to the spaghetti rather than pooling in the pan. Divide into four portions.